Three-milk cake with lemon curd and cream

The fluffy cream topping and zingy lemon curd swirls make an excellent topping that just completes this cake.

  • 50 mins cooking
  • Serves 10
  • Print


Three-milk cake with lemon curd and cream
  • 4 eggs, separated
  • 2/3 cup (150g) caster sugar
  • 2/3 cup (100g) self-raising flour
  • 395 gram canned sweetened condensed milk
  • 1/2 cup (125ml) coconut milk
  • 1/3 cup (80ml) evaporated milk
  • 2 tablespoon dark rum
  • 1 cup (350g) lemon curd
  • 1 cup (250ml) thickened cream
  • 1 tablespoon icing sugar


Three-milk cake with lemon curd and cream
  • 1
    Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular slice pan; line base with baking paper, extending the paper 5cm over long sides.
  • 2
    Beat egg yolks and caster sugar in a small bowl with an electric mixer until thick and creamy.
  • 3
    Beat egg whites in another small bowl with electric mixer until firm peaks form. Fold one-third of the egg white into egg yolk mixture; fold in remaining egg white.
  • 4
    Sift flour twice. Sift flour over egg mixture; fold in gently until well combined. Pour mixture into pan.
  • 5
    Bake cake 15 minutes. Stand in pan 5 minutes. Use a skewer to pierce holes all over cake.
  • 6
    Combine milks and rum in a jug; carefully pour half the mixture over cake in pan. When most of the milk mixture is absorbed, add remaining mixture. Cover; refrigerate overnight.
  • 7
    Score a 1.5cm border around the cake. Turn cake, top-side up, onto a serving platter. Spread cake with half the lemon curd.
  • 8
    Beat cream in a small bowl with electric mixer until soft peaks form; spread on curd. Dollop spoonfuls of remaining curd on cream; swirl for a marbled effect. Dust cake edges with sifted icing sugar.

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